Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content
Pöhlmann, Margarete, Hitzel, Alexander, Schwägele, Fredi, Speer, Karl, Jira, WolfgangVolume:
31
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2012.09.030
Date:
May, 2013
File:
PDF, 344 KB
english, 2013